In descending order, by date published.
5/3/2013 (new)
Authors: Ingrid Adams, Laura Tincher
Studies show the risk of stroke was lower in men who consumed 4.3 grams of potassium a day compared with men who consumed 2.4 grams of potassium a day. Learning about potassium and foods that are good sources could go a long way to improving your health.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 431 kb
Pages: 4
5/3/2013 (new)
Authors: Ingrid Adams, Laura Tincher
Cruciferous vegetables are good sources of vitamins C, E, and K; folate; minerals; and fiber. They contain several forms of vitamin A called beta-carotene, lutein, and zeaxanthin. They are also rich in antioxidants that protect the body from damage by compounds called free radicals.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 806 kb
Pages: 3
5/3/2013 (new)
Authors: Ingrid Adams, Laura Tincher
Dark green leafy vegetables are an excellent source of fiber, folate, and carotenoids. These vegetables also contain vitamins C and K and the minerals iron and calcium.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 644 kb
Pages: 3
5/3/2013 (new)
Authors: Ingrid Adams, Laura Tincher
Tomatoes contain vitamins A, C, and K. Tomatoes are also a good source of niacin, chromium, and potassium. Vitamin C protects the body from free radicals which destroy the healthy cells in the body. Niacin helps to lower triglyceride, a fat present in our blood.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 533 kb
Pages: 3
5/3/2013 (new)
Authors: Ingrid Adams, Laura Tincher
Dark yellow/orange vegetables are good sources of beta carotene, a carotenoid and antioxidant that protects against free-radical damage.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 724 kb
Pages: 3